1-甲基环丙烯结合苯丙氨酸处理对桃花色苷合成的影响

doi:10.7506/spkx1002-6630-20220818-221

食品科学 ›› 2023, Vol. 44 ›› Issue (13): 131-138.doi: 10.7506/spkx1002-6630-20220818-221

1-甲基环丙烯结合苯丙氨酸处理对桃花色苷合成的影响

赵婧，邵小达，赵晟，潘泓，马立杰，张映曈，凌军，李鹏霞，黄雯，周宏胜

（1.沈阳农业大学食品学院，辽宁沈阳 110866；2.昆山益群农产品有限公司，江苏苏州 215300；3.江苏省农业科学院，农业农村部农产品冷链物流技术重点实验室，江苏南京 210014；4.江苏省高效园艺作物遗传改良重点实验室，江苏南京 210014；5.南京市蔬菜科学研究所，江苏南京 210042）

出版日期:2023-07-15 发布日期:2023-08-11
基金资助:
江苏省自然科学基金项目（BK20221434）；国家自然科学基金青年科学基金项目（31901746）；昆山市重点研发计划（生态农业）项目（KN202104）；江苏现代农业产业技术体系建设专项（JATS[2022]447）

Effect of Combined Treatment with Phenylalanine and 1-Methylcyclopropene on Anthocyanin Biosynthesis in Peach Peel

ZHAO Jing, SHAO Xiaoda, ZHAO Sheng, PAN Hong, MA Lijie, ZHANG Yingtong, LING Jun, LI Pengxia, HUANG Wen, ZHOU Hongsheng

(1. Food Science College, Shenyang Agricultural University, Shenyang 110866, China; 2. Kunshan Yiqun Agricultural Products Co., Ltd., Suzhou 215300, China; 3. Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 4. Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China; 5. Nanjing Institute of Vegetable Science, Nanjing 210042, China)

Online:2023-07-15 Published:2023-08-11

摘要/Abstract

摘要： 为探究采后1-甲基环丙烯（1-methylcyclopropene，1-MCP）结合苯丙氨酸（phenylalanine，Phe）处理对桃果实外观色泽的影响，本实验以套袋桃果实为材料，采用清水（Control）、Phe、1-MCP、Phe＋1-MCP 4 种方式进行处理，研究不同处理后贮藏期间桃果实表型、果皮色差、花色苷含量、花色苷和乙烯代谢相关基因表达的规律。结果表明：与Control组相比，单独Phe和1-MCP处理均可促进花色苷含量的增加，而Phe＋1-MCP处理可更有效地促进花色苷的合成；贮藏第6天时，Phe＋1-MCP处理组桃果皮的花色苷含量为76.71 mg/kg，分别是Control、Phe组和1-MCP组的7.29、3.36 倍和1.33 倍；Phe＋1-MCP处理可有效提升桃果皮花色苷合成相关基因（PAL、CHS、CHI、F3H、DFR、ANS、UFGT、MYB10.1、bHLH-3和WD40-1）的表达量，并降低乙烯合成和信号转导相关基因（ACS、EIN4和EIL）的表达量。本研究结果不但进一步证实了1-MCP处理可有效促进套袋桃果皮花色苷的合成，且发现Phe结合1-MCP处理对花色苷的合成具有协同作用，可为1-MCP结合Phe处理在桃采后色泽调控中的应用提供理论依据。

关键词: 桃；1-甲基环丙烯；苯丙氨酸；花色苷合成；基因表达

Abstract: In order to explore the effect of postharvest treatment with combined phenylalanine (Phe) and 1-methylcyclopropene (1-MCP) on the appearance quality of peach fruits, bagged peach fruits were treated after harvest with water (control), Phe, 1-MCP or Phe combined with 1-MCP (Phe + 1-MCP). The changes in peach fruit phenotype, peel color difference, anthocyanin content, and the expression of genes associated with anthocyanidin and ethylene metabolism were measured during storage. The results showed that the single treatments with Phe or 1-MCP led to a higher peel anthocyanin content compared with the control group. Furthermore, the combined treatment was more effective in increasing the synthesis of anthocyanin than the single treatments. On the 6th day of storage, the anthocyanin content in the peel in the combined treatment group was 76.71 mg/kg, which was 7.29, 3.36, and 1.33 times higher than that in the control, Phe and 1-MCP groups, respectively. Phe + 1-MCP treatment effectively enhanced the expression of genes related to the synthesis of anthocyanins (PAL, CHS, CHI, F3H, DFR, ANS, UFGT, MYB10.1, bHLH-3 and WD40-1) and reduced the expression of genes related to ethylene synthesis and signal transduction (ACS, EIN4 and EIL) in peach peel. This study not only further confirmed that 1-MCP treatment can effectively promote the synthesis of anthocyanin in peach peel, but also found a synergistic effect between Phe and 1-MCP, which will provide a theoretical basis for the application of Phe + 1-MCP in the regulation of peach color after harvest.

Key words: peach; 1-methylcyclopropene; phenylalanine; anthocyanin biosynthesis; gene expression

中图分类号:

TS255.3

赵婧，邵小达，赵晟，潘泓，马立杰，张映曈，凌军，李鹏霞，黄雯，周宏胜. 1-甲基环丙烯结合苯丙氨酸处理对桃花色苷合成的影响[J]. 食品科学, 2023, 44(13): 131-138.

ZHAO Jing, SHAO Xiaoda, ZHAO Sheng, PAN Hong, MA Lijie, ZHANG Yingtong, LING Jun, LI Pengxia, HUANG Wen, ZHOU Hongsheng. Effect of Combined Treatment with Phenylalanine and 1-Methylcyclopropene on Anthocyanin Biosynthesis in Peach Peel[J]. FOOD SCIENCE, 2023, 44(13): 131-138.

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1-甲基环丙烯结合苯丙氨酸处理对桃花色苷合成的影响

Effect of Combined Treatment with Phenylalanine and 1-Methylcyclopropene on Anthocyanin Biosynthesis in Peach Peel

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